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Preparation method of vegetable condiment oil

A seasoning oil and vegetarian technology, which is applied in the field of preparation of vegetarian seasoning oil, can solve the problems of disharmony, single stimulation of flavor, lack of natural cooking sense, etc., and achieve the effect of full flavor, strong natural cooking sense and rich nutrition

Inactive Publication Date: 2011-06-15
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Family life is inseparable from seasoning oil, and home cooking is inseparable from seasoning oil. At present, some commercially available seasoning oils are mostly prepared by simply mixing edible oils, food flavors and spices. Harmonious, and does not respond to the current consumption concept of consumers returning to nature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Crush green onion, fresh ginger, fresh garlic, star anise, cumin, grass fruit, cloves, cinnamon, pepper, dried chili, and nutmeg according to actual conditions into spice pieces, pass through a 10 mesh sieve, and take the sieve for use.

[0023] Take hydrolyzed vegetable protein 50.0kg, D-xylose 2kg, glucose 4.0kg, cysteine ​​hydrochloride 2.0kg, glycine 2.0kg, V B1 2.0kg, stir and mix for 10 minutes.

[0024] Put in 200.0kg first grade soybean oil, 4kg green onion, 1kg fresh ginger, 1kg fresh garlic, 0.2kg fennel, 0.2kg cumin, 0.2kg grass fruit, 0.05kg cloves, 0.3kg cinnamon, 0.1kg pepper, 0.1kg dried chili , Nutmeg 0.08kg, airtight reaction kettle, stir and react at 130°C for 30 minutes, stop heating, cool to 30°C, pass a 40-mesh sieve to the preparation tank, let stand for 40 minutes, drain the lower aqueous phase solution, and leave Upper grease.

[0025] Put 200g of fumigant in the preparation tank, V E 40g, stir for 15 minutes, pass through a 40-mesh sieve, and fill.

Embodiment 2

[0027] Crush green onion, fresh ginger, star anise, cumin, grass fruit, cinnamon, angelica, nutmeg, and alpinia according to the actual situation into spice pieces, pass through a 10-mesh sieve, and take the sieve for use.

[0028] Take hydrolyzed vegetable protein 40.0kg, water 20kg, D-xylose 1kg, arabinose 3.0kg, cysteine ​​hydrochloride 2.0kg, alanine 2.0kg, leucine 2kg, V B1 1.0kg, taurine 0.5kg, stirring and mixing for 10min.

[0029] Put in 200.0kg first grade soybean oil, 2kg green onions, 2kg fresh ginger, 0.3kg fennel, 0.1kg cumin, 0.2kg grass fruit, 0.2kg cinnamon, 0.2kg dahurica, 0.1kg nutmeg, 0.2kg ginger, airtight reaction The kettle is stirred and reacted at 120°C for 40 minutes, then the heating is stopped, the temperature is reduced to 30°C, and the material is passed through a 40-mesh sieve to the preparation tank, and it is allowed to stand for 60 minutes to drain the lower aqueous phase solution and leave the upper layer of grease.

[0030] Put 10 g of sesame oil, ...

Embodiment 3

[0032] Crush green onion, fresh ginger, fresh garlic, star anise, cumin, cinnamon, pepper, white cardamom, and nutmeg into spice pieces according to actual conditions, pass through a 10-mesh sieve, and take the sieve for use.

[0033] Take 60.0 kg of hydrolyzed vegetable protein, 2 kg of D-xylose, 4.0 kg of glucose, 2.0 kg of cysteine ​​hydrochloride, 1.0 kg of methionine, and 2.0 kg of alanine, and stir and mix for 10 minutes.

[0034] Put in 200.0kg first grade soybean oil, 5kg green onion, 1kg fresh ginger, 2kg fresh garlic, 0.5kg fennel, 0.5kg cumin, 0.4kg cinnamon, 0.1kg Chinese pepper, 0.1kg white cardamom, 0.1kg nutmeg, and airtight reactor , Stir and react at 120°C for 60 minutes, stop heating, cool to 30°C, pass a 40-mesh sieve to the preparation tank, let it stand for 80 minutes, drain the lower aqueous phase solution, and leave the upper layer of grease.

[0035] Put 100g of fumigant in the preparation tank, V E 20g, stir for 15 minutes, pass through a 40-mesh sieve, and f...

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Abstract

The invention discloses a preparation method of vegetable condiment oil, and relates to a preparation method of condiment oil, comprising the following steps: mixing the raw materials in parts by weight: 0.1-10 parts of amino acid, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-100 parts of hydrolyzed vegetal protein and 0-100 parts of water to obtain a mixed solution; adding 100-400 parts of vegetable oil and 0.1-20 parts of spice; stirring to react for 10-240 minutes at the temperature of 80-160 DEG C, and stopping heating; and then adding 0-10 parts of auxiliary material for blending to prepare into the condiment oil. The vegetable condiment oil in the invention satisfies the requirements of extensive vegetarians and the market without animal sources, and has full flavor, stronger natural cooking and richer nutrition relative to the condiment oil sold in the market.

Description

Technical field [0001] The invention relates to a preparation method of seasoning oil, in particular to a preparation method of vegetarian seasoning oil. Background technique [0002] Family life cannot do without seasoning oil, and family cooking cannot do without seasoning oil. At present, some commercially available seasoning oils are mostly obtained by simply mixing edible oils and food flavors and spices. They lack a natural sense of cooking and often have a single, irritating, non-stimulating flavor. Harmony, and does not respond to the current consumer philosophy of returning to nature. With the improvement of people's living standards and the continuous enhancement of the concept of healthy diet, as well as the needs of the majority of religious beliefs and vegetarians, the use of non-animal source materials to produce vegetarian seasoning oil with the smell of smoked barbecue is becoming more and more popular. Summary of the invention [0003] The purpose of the present ...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/232A23L27/26A23L27/27
CPCA23D9/007A23L1/232A23D9/04A23L1/231
Inventor 刘阳郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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